bake - January 2020 - 35

prep time: 60 minutes

bake time: 18 minutes

yield: 12 2.5-inch rolls

Amy Ambeling, managing partner of
Zingerman's Bakehouse, explains that
pogácsa (poh-GOTCHA) are rich and
delicious rolls made in Hungary. They
are eaten at breakfast, for a snack, for
appetizers, and to accompany dinner.
These rolls are the Hungarian cousin
to the southern American biscuit.
Interestingly, the origins of this roll
are Turkish. They were introduced to
Hungary when the Ottoman Turks
ruled the territory for about 150 years
(and they are still made in Turkey).

attachment. Mix until the ingredients are well incorporated. When
the dough is homogeneous, mix for
3 minutes to develop the gluten.
The dough will be wet and sticky.
Remove the dough from the bowl
and wrap it in plastic wrap, forming
it into a square. Chill it in the refrigerator for at least 30 minutes.

remaining ﬁlling over the recently
folded dough. Fold the bottom third
of the dough over the ﬁlling.
Wrap the dough in plastic and
refrigerate it for 30 minutes before
you begin the laminating process,
which will make the pogácsa
multilayered.
Place the chilled dough on a
ﬂoured work surface. Flour the top
and roll the dough to approximately
8 by 12 inches. Have a long edge
facing you. Brush away the excess
ﬂour. Visually divide the dough into
thirds vertically. Fold the right third
on top of the middle third. Fold the
left third on top of the middle third.
Cover and let the dough rest in
the refrigerator for 30 minutes.
Repeat step 5, then cover and let
rest in the refrigerator for another
30 minutes.
Preheat the oven to 400°F.
Place the dough on your ﬂoured
work surface, with the open edges
toward you. Flour the top and roll
the dough to approximately 1 inch
thick. Brush away the excess ﬂour.
Using a 2½-inch round cookie cutter,
cut out the pogácsa. Line them up
on a cookie sheet, leaving at least 1
inch of space between them.
Gather the scraps of dough and
gently form them back into a dough
ball. Flour the work surface and
dough and roll it again to 1 inch
thick. Repeat step 9. Using a paring
knife, gently draw light vertical
lines and then light horizontal lines
across the tops of your pogácsa.
Brush with egg wash.
Bake for 18 to 20 minutes. The
tops of the pogácsa should be a
rich, golden color.

ingredients
305 grams all-purpose ﬂour
1 teaspoon granulated sugar
15 grams sea salt
9 grams (light) rum
160 grams whole milk
85 grams sour cream
30 grams egg yolks
9 grams instant yeast
15 grams unsalted butter, room
 temperature
Filling
5 grams all-purpose ﬂour
135 grams unsalted butter,
 room temperature
5 grams lemon juice
25 grams chopped fresh dill
egg wash
1 large egg
1 egg yolk
1 tablespoon water

method
dough
Combine the flour, sugar, salt,
rum, milk, sour cream, egg yolks,
yeast, and butter in the bowl of a
stand mixer ﬁtted with the paddle

ﬁlling
Combine the ﬂour, butter, lemon
juice, and dill in a medium bowl
and mix with a wooden spoon until
combined. Set aside.
assemble and bake
Place the chilled dough on a wellﬂoured work surface. Expect it to
be very sticky. You may have to
scrape it off the plastic wrap. Flour
the top of the dough and roll it into
a 12-by-10-in [30-by-25-cm] rectangle. Have a short edge facing
you. Brush away any excess ﬂour.
Visually divide the dough into
thirds horizontally. Spread one-third
of the ﬁlling evenly over the middle
third of the dough. Fold the bottom
third of the dough up and over the
ﬁlling. Spread another one-third of
the ﬁlling evenly over it. Fold the
remaining top third of the dough
down and over the ﬁlling.
Turn the dough 90 degrees.
You'll repeat the process in step 2.
If your dough seems too compact
to fold easily, gently roll it to make
it slightly wider. Visually divide
the dough into thirds horizontally.
Spread half of the remaining ﬁlling
evenly over the middle portion of
the dough. Fold the top third of the
dough over the ﬁlling. Spread the

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bake - January 2020

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